Vierland fruitcake from the tray

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 7-10 Tbsp slightly + 200 g soft + 20 g cold butter
  • 2-3 TABLESPOONS Breadcrumbs
  • 200 g + 5-7 tablespoons sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (Gr. M)
  • 350 g (60 g) + 3 tablespoons flour
  • 2 coated Tsp Baking Powder
  • 1 kg fresh fruit (e.g. apricots, plums, currants and blackberries)
  • 7-10 Tbsp ground cinnamon
  • 3 TABLESPOONS whole almonds (without skin)
  • 3 TABLESPOONS crushed pistachios

Directions

  1. 1

    Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and sprinkle with breadcrumbs. For the sponge mix 200 g butter, 200 g sugar and 1 pinch of salt with the whisks of the mixer until creamy.

  2. 2

    Stir in the eggs one by one. Mix 350 g flour and baking powder, stir in. Put the dough into the fat pan and smooth it down.

  3. 3

    Wash and drain or sort the fruit. Halve and stone the apricots and plums. Strip currants from the panicles with a fork. Spread the fruit in 4 wide strips on the dough, placing the halved fruit with the skin side down.

  4. 4

    Preheat oven (electric cooker: 175° C/circulating air: 150° C/gas: level 2). For the crumbles, quickly knead 3 tbsp. flour, 2 tbsp. sugar, 1 pinch of cinnamon and 20 g butter in flakes in a bowl with your hands to form crumbles.

  5. 5

    Spread the crumbles on the blackberries. Spread almonds on the plums and pistachios on the apricots. Sprinkle the currants with 3-5 tablespoons of sugar. Bake in the hot oven on the middle shelf for 25-30 minutes.

  6. 6

    Let it cool down. Whipped cream is delicious with it.

Nutrition Facts

KCAL
260 kcal
CARBS
32 g
FATS
12 g
PROTEINS
54 g